INTRODUCTION TO FOOD TECHNOLOGY
DEFINITION OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Emulsifier molecules have one end that likes water. This is known as ____
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Hydrophobic
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Hydrophilic
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Hydrotension
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Hydraulic
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Explanation:
Detailed explanation-1: -Emulsifiers with low HLB values are more oil-soluble (lipophilic), while those with higher values are more water-soluble (hydrophilic). In general, emulsifiers with HLB values of 3–6 are lipophilic and best suited for w/o emulsions.
Detailed explanation-2: -Hydrophilic emulsifiers are basically detergents that contain solvents and surfactants. The hydrophilic emulsifier breaks up the penetrant into small quantities and prevents these pieces from recombining or reattaching to the surface of the part.
There is 1 question to complete.